My Halal Kitchen | Inspiration for Wholesome Living » iftar recipeshttp://myhalalkitchen.com
with Yvonne MaffeiSat, 28 Feb 2015 04:19:09 +0000en-UShourly1http://wordpress.org/?v=4.1.1Download the Beautiful Ramadan Gift Guide by Sakina Design for FREE!http://myhalalkitchen.com/download-beautiful-ramadan-gift-guide-sakina-design-free/
http://myhalalkitchen.com/download-beautiful-ramadan-gift-guide-sakina-design-free/#commentsMon, 30 Jun 2014 05:04:11 +0000http://myhalalkitchen.com/?p=17272Jontie and Pik of Sakina Design are some of the most creative people I know, turning basic ideas into the most beautiful visuals I’ve ever seen mash’Allah. I can attest to this in their latest project, the Sakina Gift Guide. In it you’ll find so many gorgeous gift ideas for Ramadan and Eid, even a few of ...

]]>Jontie and Pik of Sakina Design are some of the most creative people I know, turning basic ideas into the most beautiful visuals I’ve ever seen mash’Allah. I can attest to this in their latest project, the Sakina Gift Guide. In it you’ll find so many gorgeous gift ideas for Ramadan and Eid, even a few of my top picks for gift-giving. I’m really excited to see my recipes come to life in the lemon-themed Iftar menu we have inside! You can take a peek here and below the cover photo is the link to the free download.

To download the Sakina Design Gift Guide

Youc an begin viewing my lemon-themed recipes for a refreshing summer drink, the main dish, side dishes and dessert inside.

And of course Pik has designed the most beautiful printables to go along with the recipes, some that you can print out for free from their site and welcome your guests with: invitations, envelope liners and card tents.

Of course the Ramadan and Eid printables are just as important- get these printed out and decorate your home with them in no time. I just love the color scheme- very festive and joyous for a month and Eid celebration that makes us so happy to observe.

]]>http://myhalalkitchen.com/download-beautiful-ramadan-gift-guide-sakina-design-free/feed/4Ramadan Recipes App is Now the My Halal Kitchen App!http://myhalalkitchen.com/special-announcement-the-ramadan-recipes-app-is-now-the-my-halal-kitchen-app/
http://myhalalkitchen.com/special-announcement-the-ramadan-recipes-app-is-now-the-my-halal-kitchen-app/#commentsMon, 07 Jan 2013 18:00:03 +0000http://www.myhalalkitchen.com/?p=12421It’s hard to believe it’s almost been a year since we started working on the Ramadan Recipes app for iPhone and iPad. Batoul Apps, the super talented developers and technological brain behind the app, have done an amazing job to lay out the recipes I developed, tested and photographed. In the past year, we’ve been working ...

]]>It’s hard to believe it’s almost been a year since we started working on the Ramadan Recipes app for iPhone and iPad. Batoul Apps, the super talented developers and technological brain behind the app, have done an amazing job to lay out the recipes I developed, tested and photographed. In the past year, we’ve been working on some updates, including the ease-of-use features I really love. What’s really exciting is that now it’s called the My Halal Kitchen app for iPhone and iPad and brings you a broader scope of recipes and meal inspiration every single day!

And it’s all available for just $1.99 per download. Here’s what’s new:

The app cover is now a photo of my juicy Mediterranean Spiced Grilled Chicken recipe- I hope it makes you want to enter the app for more delicious and healthy recipes. You can even favorite the ones you love!

We’ve recently added 20 new recipes that are neatly organized by meal type and ethnicity for easy browsing. You can also search recipes by key word for any special ingredients you’re looking for.

So, what stayed the same from the previous version? Right now, when you’re looking for the My Halal Kitchen App, you’ll see the same picnic-themed app icon you saw for Ramadan Recipes (pictured below). If you already purchased the Ramadan Recipes app, there’s no need to worry- the update isn’t something you have to pay extra for, as it should either update automatically or with permission from you on your device. And any time we update the app, of course you’ll have the latest version. Isn’t that a great deal?

It doesn’t mean any of the Ramadan or ‘Eid features went anywhere, either. You can simply search for those specifics to prepare for this year’s occasions. And, we’ll be adding more and more recipes throughout the year, insha’allah.

I’m currently giving away Seven FREE Downloads- one per day, starting January 9, 2013! Simply answer the question below or leave a relevant comment after this blog post. Please read the official guidelines for entry, as your comment indicates you have done just that.

What features would you like to see in the My Halal Kitchen recipe app? We’ll be updating a couple of times per year, insha’allah, and would love to take all of your feedback into consideration.

]]>http://myhalalkitchen.com/special-announcement-the-ramadan-recipes-app-is-now-the-my-halal-kitchen-app/feed/11Capturing Ramadan in Photoshttp://myhalalkitchen.com/capturing-ramadan-in-photos/
http://myhalalkitchen.com/capturing-ramadan-in-photos/#commentsTue, 25 Sep 2012 02:38:16 +0000http://www.myhalalkitchen.com/?p=11758Photographing Ramadan traditions around the world is a genius idea- what a way to educate, inform and inspire. I’m so glad much of it was captured through a competition called ‘Capture the Spirit of Ramadan’. Have you seen? It took us on journeys to far away places where we could view amazing images of Ramadan ...

]]>Photographing Ramadan traditions around the world is a genius idea- what a way to educate, inform and inspire. I’m so glad much of it was captured through a competition called ‘Capture the Spirit of Ramadan’. Have you seen?

It took us on journeys to far away places where we could view amazing images of Ramadan traditions and Islamic culture around the world.

The “Capture the Spirit of Ramadan” International Photography Competition™ is a unique and unprecedented 30-day visual celebration that aims to educate and enlighten thousands of viewers around the world as photos are shared every day during the holy month. The competition showcases the skills and imagination of talented photographers from around the world as they share their cooking techniques and personal anecdotes about cultural and religious traditions during Ramadan.

Adopted as an annual social responsibility project by StudioBasel, an Arab-American creative arts firm, the IRPC envisions a long-term sustainable competition that will help support both seasoned and budding photographers throughout the Muslim world by giving them international exposure and at the same time offering a new positive image about Islam. In its first year, the IRPC attracted over 25,000 photographers and photography fans worldwide with over 1000 unique photo entries from 40 countries.

If this is your first time hearing about it you can have a look at their website here and at the beautiful photos on their Facebook page.

Which photo is your favorite?

Article text and all photos courtesy of StudioBasel, copyright Capture the Spirit of Ramadan IRPC 2012.

First collage- clockwise from large photo:

Photo by Robertus Pudyanto is of an assortment of Indonesian sweet and savory Ramadan specialties; Photo by Sabrina Abdelrahim- Serbia; Photo by Reem Faruqi, USA; Photo by Suhayla Suleman, USA; Photo by Zaynab Dieynaba-Diao, France; Photo by Tugba Yilmaz, Turkey; Photo by Saleh A. Raheem, USA (this is also another name for gaimat or luquaimat or awamma as its known in the Levant).

Second collage, beginning from the top left and indicated by row:

First row: Photo by Ermin Redzic, Bosnia and Herzegovina; Photo by Busra Yesilova, Turkey; Photo by Shofan Kurniawan, Indonesia, it shows raw grasshoppers which is eaten as a delicacy in Indonesia and many parts of Asia and the Middle East.

Second Row: Photo by Ayesha Bokhary, USA; Photo by Crisanto Fuentes, Dates in the UAE; Photo by Kailash Mittal- India;

Third Row: Photo by Ahmed Anwar- street food in Indian, mutton kebabs; Photo by Abir Arous is of A grandmother making homemade couscous; Photo by Mariam Abdulwhab- Canada.

]]>http://myhalalkitchen.com/capturing-ramadan-in-photos/feed/0Mediterranean Lentil Souphttp://myhalalkitchen.com/mediterranean-lentil-soup/
http://myhalalkitchen.com/mediterranean-lentil-soup/#commentsThu, 16 Aug 2012 21:38:46 +0000http://www.myhalalkitchen.com/?p=11389Lentil soup is one of my all-time favorite soups. I can’t believe I waited until the end of Ramadan to finally make a huge pot, but it’ll keep us nice and happy for the last few days of it, insha’allah. Check out the giveaway at the end for a chance to get some of the ...

]]>Lentil soup is one of my all-time favorite soups. I can’t believe I waited until the end of Ramadan to finally make a huge pot, but it’ll keep us nice and happy for the last few days of it, insha’allah. Check out the giveaway at the end for a chance to get some of the same wholesome ingredients found in this recipe.

Warm lentil soup is so perfect for Iftar

I grew up eating lentils, but probably not like most people. My Sicilian grandmother used to serve it to us with pasta in a dish called lenticchie. It was a delicious, but rare dish she served mostly in the fall on cool days so we could warm up nicely. The brown lentils always made the pasta a bit grainy, which I didn’t’ like so much, but the addition of freshly grated Pecorino or Romano cheese on top made up for every last bit of it.

Now, I typically make lentils in soup and have come up with a tried and true version we like at home. It took me a while to get a schedule going to prepare for it because I like to use the fresh lentils, which requires soaking them overnight, or for a couple of nights.

This recipe also has another special meaning for me because I actually had a taste-tester outside of the family that was quite unexpected. Long story short is this…

Sheikh Yusuf Estes was in Chicago more than five years ago to perform a lecture, one that I was not personally able to attend, but my husband did. Shortly before the event, he came and told me that Sheikh Yusuf wasn’t feeling so well and needed something simple and warm to eat and would I mind making a soup for him. Of course I was delighted to cook it for him, but was a bit nervous about whether or not it would nourish him the way he needed at the time. Later when my husband came back, he handed me a piece of paper with the most beautiful hand-written du’a for me, from Sheikh Yusuf, that I have saved it as a token of the privilege of being able to cook for such a respected scholar, and it was a dish he seemed to sincerely enjoy.

So, on to the recipe I hope you’ll also make to nourish and warm all the special people around you, as well….

Start out by soaking lentils in water overnight, or for two nights if you have a large amount such as in this recipe.

You’ll also need some fresh tomatoes, an onion, a few garlic cloves, salt and pepper, plus fresh or dried herbs.

Always get the best olive oil you can afford- it really does make a difference in the end result. Use{halal} chicken broth for extra rich flavor; Saffron Road also carries a vegetable broth that is suitable for vegetarians so you can make this dish completely free of animal products.

Sauté onions in oil until they’re nice and translucent.

then add the tomatoes

and the lentils

then the stock

also referred to as simply “broth”

I start out with two cups at a time to see how much liquid I really want or need.

In this case I ended up with four cups but you could do less or more, depending on how you like your soup- some people like it on the thicker side; others less so.

This actually looks like a lot of liquid, but it’s going to cook down a bit.

for at least 45 minutes

then blend half of the pot with an immersion blender if you have one (and the stove off). Otherwise you can use a regular blender, but you’ll need the mixture to cool off before doing that.

See? It’s thicker now…and even more so after an additional 20-40 minutes of cooking.

Serve with fresh parsley or cilantro on top, a drizzle of olive oil and a few lemon quarters to squeeze on top, too. So healthy and really delicious and nutritious…

In a large Dutch oven over medium flame, heat the oil. Sauté the onions until translucent, then add the tomatoes then the garlic. Stir well and let them absorb the oil.

Add the lentils and all of the dried herbs and spices. Pour the broth over the top.

Continue to cook over medium-high for about 45 minutes to one hour, after which the lentils should have softened significantly. Turn the heat off then use an immersion blender to blend ½ or more of mixture. Alternatively, let the soup cool significantly then add half of it to a blender, then return it to the pot.

Continue to cook on medium-low heat for another 20-40 minutes before serving. Ladle into bowls and add a bit of fresh parsley or cilantro plus a drizzle of extra virgin olive oil on top. Serve with fresh lemon or lime on the side.

To enter, please read our Official Giveaway Guidelines page first then add a relevant comment about this recipe and its contents in order to be entered. Entering indicates you have read the guidelines. Giveaway ends at 12:01 am on August 19, 2012.

]]>http://myhalalkitchen.com/mediterranean-lentil-soup/feed/34Creamy Date Shakehttp://myhalalkitchen.com/creamy-date-shake/
http://myhalalkitchen.com/creamy-date-shake/#commentsWed, 01 Aug 2012 04:10:28 +0000http://www.myhalalkitchen.com/?p=10873If you live anywhere in California or nearby, you’ve probably heard of date milkshakes and the pretty well-known stands at farms and orchards who sell them. I have lived in California, driven through it many times from all different angles and have never tried one, but I’ve heard plenty about them. A date shake perfect ...

]]>If you live anywhere in California or nearby, you’ve probably heard of date milkshakes and the pretty well-known stands at farms and orchards who sell them. I have lived in California, driven through it many times from all different angles and have never tried one, but I’ve heard plenty about them.

A date shake perfect for iftar, and a great way to incorporate dates into your diet

This Ramadan I decided to make my own since we always have so many dates on hand and sometimes I just crave something creamy, delicious and healthy, too.

This date shake is great either at Suhoor or Iftar time and is beneficial in so many ways- full of fiber and dairy, it’s filling and healthy. Use Medjool dates (pitted) if you don’t have the Deglet Noor recommended in this recipe. You can also use whole milk instead of yogurt to thin it out a bit.

Creamy Date Shake

Serves 2

Ingredients

½ cup Deglet Noor dates (pitted)

½ cup whole-milk yogurt

2 tablespoons heavy cream

½ cup whole milk

2 tablespoons honey (optional)

Directions

Remove any seeds and stems from the dates.

In a large blender combine all the ingredients and blend for at least one minute, or until the mixture is smooth or to the preferred texture.

]]>http://myhalalkitchen.com/creamy-date-shake/feed/12Slow Cooker Haleemhttp://myhalalkitchen.com/slow-cooker-haleem/
http://myhalalkitchen.com/slow-cooker-haleem/#commentsTue, 31 Jul 2012 00:51:09 +0000http://www.myhalalkitchen.com/?p=10602I’ve been told for years that haleem, the puréed meat and grains dish with South Asian flavors, is a favorite Iftar dish for so many Muslims observing the Ramadan fast. Though not a common way of eating meat American-style, (cooked down for hours and combined with grains all puréed together) if you pre-judge it and ...

]]>I’ve been told for years that haleem, the puréed meat and grains dish with South Asian flavors, is a favorite Iftar dish for so many Muslims observing the Ramadan fast. Though not a common way of eating meat American-style, (cooked down for hours and combined with grains all puréed together) if you pre-judge it and dismiss it, you may never really experience the potentially satisfying eating experience it offers. It’s also quite nourishing.

My version of mildy-spiced haleem

I first had this type of dish among Arabs who called it jareesh. It was spiced with Middle Eastern flavors and made with lamb and barley grains- definitely not as spicy hot, but very good to me nonetheless. Personally, I like my haleem to be somewhere in the middle- not too spicy, but definitely with a kick of flavors added throughout and some heat added on top at the end. I know my version is not traditional, not Hyderbadi style, and not the way someone’s favorite Aunty makes it. It’s just my version that I make, and sometimes change, depending on which ingredients have on hand. There is one thing that never changes, however, and that’s the fact that I use a slow cooker to make it, over the course of about ten hours. Yes, ten hours. Officially. Slow. Cooking.

I start out with really fresh lamb shoulder meat with the bones, plus my favorite spices for this dish: turmeric, cumin, Hungarian smoked paprika, salt and black pepper. You could use chicken or beef, but with chicken you’ll have to be extra careful with any bones; with beef you’ll want to have some fat on it or it’ll dry up rather quickly.

To the slow cooker that has already has heated oil in it, I add the onions.

Next, add the peppers (either roasted or not- I just happened to have roasted ones on hand)

and the tomatoes, too

and the spices on top of it all

then add the meat, uncooked (or pre-boiled if you prefer it that way)

Mix it all together

While that is cooking on high heat in the slow cooker, prepare the lentils and barley

Soak each in water for at least an hour, maybe more if you like them really soft (barley softens quicker than brown lentils)

Add water or broth once the veggies have soften and the meat has browned ever so slightly. Once the meat has cooked long enough, remove all the bones (lamb shoulder is much easier to do than chicken)

Next, drain the barley or bulghur

and add it to the meat and vegetable mixture that has been cooking for some time

(see recipe for exact timing)

do the same with the lentils- drain them of all water (they should be a bit plump). If using red lentils, they don’t need to be soaked.

and add to the slow cooker with the rest of the ingredients

after hours and hours of cooking, it’s time to get out the immersion blender and blend away, at least about 3/4 of the entire mixture

somewhat like this- remember, all the bones are out of the meat by now

Keep going until you feel it has reached a consistency that you like. It won’t hurt to add more water or broth, either, because you will continue to cook it and keep it warm on the slow cooker until it’s time to serve.

To serve, top it with freshly cut jalapeno slices, freshly cut ginger, and freshly chopped cilantro- fresh, fresh, fresh. Some people like to add oil on top- I am not one of those people, but go to town if you like it that way.

Warm the oil in a sauté pan. Add the onion and turn up the heat to brown lightly. Next, add the peppers, tomatoes and garlic and continue to cook down a bit, about ten minutes.

Add all of the spices then stir to combine well. Add the meat and brown on each side.

Transfer the above mixture to a slow cooker then add the water or broth.

Cook for about three hours on high heat, covered. In the meantime, soak the grains.

Remove the meat from the slow cooker and let cool slightly, or until you can remove the bones. Add the meat back to the slow cooker.

Add the grains to the mixture then cover and continue to cook on medium-high heat for an additional two hours, adding water or broth, if necessary.

Remove cover and move some of the mixture to a different pot, or turn off and unplug the slow cooker. Using an immersion blender, combine at least half to three-quarters of the mixture, or until the desired serving consistency is reached. Add more liquid, if desired.

Bring the combined mixture back to the slow cooker and begin to heat again, covered, for at least one hour, on low heat.

Serve in individual bowls with a little bit of cilantro, sliced jalapeños, sliced ginger and a dash of lime on top of each serving.

]]>http://myhalalkitchen.com/slow-cooker-haleem/feed/10The Story Behind Patchi Chocolateshttp://myhalalkitchen.com/the-story-behind-patchi-chocolates/
http://myhalalkitchen.com/the-story-behind-patchi-chocolates/#commentsThu, 26 Jul 2012 08:24:37 +0000http://www.myhalalkitchen.com/?p=10703Last year during Ramadan I introduced you to Patchi chocolates because I fell in love with their quality and taste. I had all but given up on ever finding the taste of real chocolate mixed with real nuts like hazelnuts, pistachio, and almonds that I grew up enjoying whenever someone in my family came to visit ...

]]>Last year during Ramadan I introduced you to Patchi chocolates because I fell in love with their quality and taste. I had all but given up onever finding the taste of real chocolate mixed with real nuts like hazelnuts, pistachio, and almonds that I grew up enjoying whenever someone in my family came to visit from Italy bearing gifts of chocolate con nocciole (chocolate and hazelnut). I could only ever recapture those tastes when I traveled back to Italy, and it’s been a long time since.

When I bit into Patchi chocolate (an internationally-acclaimed Lebanese chocolate product line) for the first time, I was stunned at how much it brought me back to those experiences and memories of my love affair with Italian chocolates.It was an emotional experience for me, actually- they could’ve probably made a commercial out of my reaction. I’m not even sure my husband understood why I was so emotional about it at first, until he tasted them, too.

You see, knowing that the chocolate is halal- absolutely no alcohol in the product- is a huge relief. I can enjoy the flavors I grew up with and more because they offer so much variety and creativity in their collections. Adding some traditional regional ingredients of Lebanon brings a Middle Eastern flair and flavor to the products that I love just as much.

The culinary history behind Patchi products takes us back to Lebanon where a family of confectioners carefully selected ingredients and molded chocolate pieces and other naturally sweetened treats to build what is today an international chocolate company. They are gaining traction in the U.S., alhamdulllah, as more American consumers are craving a product as natural and well-made as this one. I can honestly say, I’m just so glad they’re here…

And they’re offering One Giveaway Per Week during Ramadan, just for My Halal Kitchen readers- check out the first giveaway below (each one will be different).

Here’s more about the company from Patchi to You:

Patchi is an international brand of gourmet chocolate, confectionery and gifts. Patchi was founded in 1974 and has grown worldwide to over 35 countries in 124 boutiques, including an online boutique for the USA and Canada.

Patchi manufactures its own products using premium all-natural ingredients. The use of the highest quality of cocoa, nuts, and dried fruits in its crafted recipes makes the chocolates and treats menus delectable, unique in taste and rich in profound flavors and aromas. All products are from halal sources and are manufactured under strict guidelines to meet those requirements.

Some of the notable specialties Patchi produces include gianduja (cream of hazelnut mixed with cocoa butter) and croquant (thin layers of crushed hazelnuts or pistachios with honey), and nougat. The menu of chocolates has over 40 varieties of Milk and Dark chocolate recipes. In addition, a collection of No Sugar Added variety is listed for the sugar-content conscious consumer. Patchi’s recipes are also free of any alcohol and pork by-products.

Chocolates are dressed up in fashionable designs with hand crafted decorative articles, ribbons and coordinated colored wrapping papers. The assembly of chocolates in containers such as glass bowls, vases, trays, and silver platters make a unique bouquet of delectable treats that fit occasions and special life events. Think of it as a bouquet of chocolates, served in a vase, bowl, basket or, a platter. The chocolates and treats get assembled in a thematic way with colors and decorations to present a beautiful and memorable gift. Some of the chocolates are wrapped decorated with hand made flowers or accessories. Today, this product concept has become an elegant gift idea to treat family and friends at various occasions and celebrations.

Every year, Patchi releases new designs, colors, and arrangements catering to the various celebrations around the world: Weddings/Bridal, Baby, Ramadan/Eid, and more.

About the Patchi Tassali Ramadan Collection

For the holy month of Ramadan, Patchi releases a special selection of chocolates catered towards the traditions and flavors preferred and commonly sought after by the fasting communities around the world. The use of dates, pistachio paste, mango paste, and marzipan is blended in a variety of Milk or Dark chocolates and presented in an appetizing form. The selection is well suited for personal treats after Iftar, or for the social traditions of Ramadan with Iftar events, gift-giving for ‘Eid and more.

Enter to win a box of the Tassali Ramadan Collection, a $40 value, by commenting below about your own personal experience with chocolate- what’s your favorite? Do you have any special memories associated with a particular type of chocolate? Have you ever tasted Patchi?

Please read the Official Giveaway Guidelines before entering. Entering indicates you have read them. Giveaway ends at 12:01 am on August 1, 2012.

*Disclosure: I received a complimentary shipment of Patchi chocolates but was not paid or asked to review it.

]]>http://myhalalkitchen.com/the-story-behind-patchi-chocolates/feed/37Chicken Caesar Salad with Homemade Buttermilk Dressinghttp://myhalalkitchen.com/potluck-parties/
http://myhalalkitchen.com/potluck-parties/#commentsFri, 26 Aug 2011 20:28:46 +0000http://www.myhalalkitchen.com/?p=8161Potluck parties are nice, but just the word ‘potluck’ is a bit unappealing to some people who say that the idea of hoping to be ‘lucky’ about what ends up at a dinner where everyone brings a dish is more risk than they’d like to take with regards to their food. Jokes abound about this ...

]]>Potluck parties are nice, but just the word ‘potluck’ is a bit unappealing to some people who say that the idea of hoping to be ‘lucky’ about what ends up at a dinner where everyone brings a dish is more risk than they’d like to take with regards to their food. Jokes abound about this concept of communal eating, but no doubt it’s a common way of gathering and eating and can be a great way to experience variety, whether the party is big or small.

Cuban Sandwiches and a Table Spread at a Small Cuban-Inspired Iftar Dinner

When I was a college student (won’t say how long ago that was), I enjoyed potluck parties so much because it was a great way for everyone to have home-cooked meals from a small apartment dining room table that looked like a beautiful international buffet. My university had a large international student population, some of whom became good friends, so I was able to try things that I don’t even have the opportunity to eat now: South American specialties from places like Columbia, Peru, and Ecuador; Middle Eastern specialties from small villages, Malaysian curries, Indonesian satays, Indian sweets and so much more.

Medjool Dates Presented Beautifully at a Potluck Iftar

Soft cheese with cranberries perfect for spreading on crackers

In the {many} years after college, I have been on the search for interesting takes on global cuisine and what I always enjoy most is trying out the foods that are home-spun twists on national favorites- tasting how each family makes their particular tabbouleh, lasagna, or pad thai is like being personally invited into their kitchen. I’ve not, however, participated in a whole lot of potluck dinners in recent years.

I have enjoyed entertaining guests by cooking all of the food myself- from appetizers to desserts, in an effort to please and welcome them by offering my labor of love straight from the kitchen. I still love to be the person who nurtures my family and friends and shows gratitude to visitors through food, but lately it isn’t always so possible. Having busy lives and growing responsibilities drastically reduces one’s ability to do it all. And that really crushes my plans to invite family and friends for iftar (the meal to break the fast during Ramadan).

Indian-Spiced Potato Samosas

Packets of Chutney Sauces- a clever way to offer condiments at a party

This year I decided to host a potluck iftar at my home for some of my closest friends where we chose a Mexican theme on the food and delegated either dishes or ingredients for everyone invited. It got a great conversation going on traditional recipes made halal. We also did the same at someone else’s home with a Cuban-themed iftar.

Fried Plantains at a Cuban Iftar Party

Later in Ramadan, I was invited to what felt like a really posh iftar at a friend’s place in downtown Chicago. She had an amazing spread of finger foods that included vegetable kebobs, spicy potato samosas, Mollys cupcakes, fruit salad with chaat (Indian spices). Contrary to popular belief, potluck food doesn’t have to be from a crock pot, an over-sized pan of something or even homemade food; it can and should be anything you think people will enjoy. People love interesting salads, finger foods and even exotic drinks, so why not bring them? In fact, those are the things that I see go the fastest.

For super busy people or college students- you can incorporate healthy convenient food into a recipe you have in mind but don’t have time to make the entire thing from scratch, especially when it comes to meat dishes, which can also turn expensive.

Although it may seem unconventional to bring to a potluck, I just love this homespun version of a Chicken Caesar Salad with Homemade Buttermilk Dressing. I use Saffron Road’s meaty chicken tenders on top of Romaine lettuce and drizzle the dressing over the cooked chicken. Add croutons, fresh garden tomatoes and other vegetables, if desired. Cut up the chicken to make it easier for guests to take a share. It’s really perfect for a small potluck, but can also be multiplied to serve as many people as you want.

]]>http://myhalalkitchen.com/potluck-parties/feed/2Homemade Chappatihttp://myhalalkitchen.com/homemade-chappati-and-our-fourth-giveaway-from-saffron-road-and-whole-foods/
http://myhalalkitchen.com/homemade-chappati-and-our-fourth-giveaway-from-saffron-road-and-whole-foods/#commentsWed, 17 Aug 2011 19:30:24 +0000http://www.myhalalkitchen.com/?p=6376I’ve been really blessed to meet so many amazing people since I started this blog. People are happy to share their cooking ideas and recipes all the time and more often than ever does the topic of conversation with complete strangers, new and old friends and my family turn to healthy food, ethnic cuisine and just getting back to ...

]]>I’ve been really blessed to meet so many amazing people since I started this blog. People are happy to share their cooking ideas and recipes all the time and more often than ever does the topic of conversation with complete strangers, new and old friends and my family turn to healthy food, ethnic cuisine and just getting back to basics when it comes to bringing everyone around the table for a meal to remember.

I was invited to the home of a Pakistani family who lives in the Chicago suburbs so that I could learn and share with you how to make homemade roti, or bread, also known as chappati. Chappati is an unleavened flat bread that is dry cooked over flame and not stuffed or layered with ghee (clarified butter) like the another popular Indian-style flat bread called paratha.

Having many friends of South Asian descent, I’ve enjoyed my fair share of homemade chappati and have watched these home chefs whip them up so fast it was difficult to follow the intricacies involved in making the perfect circle or the perfect width of bread, especially at a busy time like iftar or suhoor when they’re made pretty much at the last minute to serve them fresh and hot.

I went to the home of Aunty S. (Aunty is a term used out of respect for elders in the south Asian community, even if unrelated to you) who taught me how to make the perfect homemade chappati. This is a woman with years of experience and a mission to make every piece of bread just right– and she did that when I was there to watch. *Note: her family likes their bread a little on the larger side than what some people may be used to, though the taste to me is incredibly unmistakable as the perfect chappati.

Aunty S. chooses only the best whole wheat atta (flour) because it makes the best bread. Great motto to live by. She adds a little salt then vegetable oil, but you can also add the same amount of ghee as you would oil instead.

She pours about a cup of lukewarm water into the bowl for every 2 cups of flour. The dough is then blended using the dough hook on a stand mixer. Of course you could also do this by hand, but it would take a very long time to get it nice and soft and free of bubbles or air pockets. You’d have good arms at the end, though.

The result is this beautiful ball of whole wheat dough just waiting to be rolled and twirled and fired up.

Extra flour is kept nearby for dipping during the rolling process

My camera couldn’t keep up with how fast Aunty S. rolls the dough with a rolling pin, getting it perfectly flat and free of bubbles or air pockets. It’s also perfectly round, which she shows me how to do in the picture below.

After rolling, she picks up the circle of dough and makes a sort of mushroom cap form, pushing the dough from the bottom. She then twirls it really fast to smooth it out and to stretch it so that it will roll out nice and large without ripping the dough. This twirling of the chappati is a skillful art. I tried it and without any practice beforehand, I wasn’t nearly as fast.

Aunty S. rolled out the dough again, to a pretty large shape, as you can see here. She starts out by warming it on a grill pan or comal and then artfully swirls it over to the flame.

This gorgeous chappati steals the show over the blue flame- couldn’t help thinking how much it reminded me of a flour tortilla. I simply love when it gets the fire marks all over it and especially when it puffs up with air- that is so much fun to watch and smell!

Wating on the table was this lovely chole or chickpea salad with tomatoes and cilantro, to which they added masala (a mixture of dried ground Indian spices)

And these amazing fresh samosas filled with vegetables. I was not shy to enjoy this midday ‘snack’ that I called a true part of my work day…

These beautiful flat breads stole the show, but the real celebrity was the woman behind the masterful art of making them. God bless her for sharing the recipe, making them with a smile and serving them to guests and family throughout her life.

Homemade Chappati (Indian Flat Bread)

Makes 4 large pieces of bread

Ingredients

2 cups whole wheat flour

½ teaspoon salt (optional)

1 tablespoon ghee or vegetable oil

1 cup lukewarm water

Directions

Use a stand mixer to gently combine the flour, salt, oil and water.

Remove from the mixer and make dough with your hands. Alternatively, keep the dough in the mixture changing the attachment to the dough hook once the ingredients have been initially combined.

Knead on a floured surface for 2-3 minutes. Let the dough rest for about 15 minutes in the refrigerator, wrapped in plastic.

Rotate the dough with your hands, separating it into equal parts and creating a sort of mushroom cap about 4 inches in diameter. Work with the dough to eventually make balls of equal size. Dip each ball into flour.

Knead out the dough to a large circular shape.

Use the rolling pin to press the middle of the dough or else it will not cook evenly. Place each one separately on an ungreased hot comal or iron flat pan for about 1 minute, pressing around the edges while rotating at the same time.

Transfer each piece of roti to an open flame to finish up the cooking and generate a nice browning effect.

Fold each piece and keep warm in a basket with cloth napkins or towels to retain the heat.

Tell us what dish is particularly nostaligic to you as being part of the Ramadan suhoor or iftar? If you didn’t grow up with a Ramadan food tradition, have you started one at home?

UPDATE: this giveaway is now closed

Deadline is August 22, 2011 (12:01 am)

Your answer in the comments section of this post will enter you into the giveaway for FIVE FREE Saffron Road halal frozen, redeemable at Whole Foods Markets AND a $100 Whole Foods gift card, redeemable at any U.S. Whole Foods stores.

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]]>http://myhalalkitchen.com/homemade-chappati-and-our-fourth-giveaway-from-saffron-road-and-whole-foods/feed/42Dates & Cream Iftarhttp://myhalalkitchen.com/dates-cream-iftar/
http://myhalalkitchen.com/dates-cream-iftar/#commentsTue, 10 Aug 2010 02:41:03 +0000http://www.myhalalkitchen.com/?p=5011Ramadan Mubarak! Muslims all over the world are embarking on another blessed month of fasting from food and drink (pre-dawn to sunset) in order to re-focus on what is spiritually important in their lives. Although they’ll be breaking the fast in different ways around the world, according to their own particular and culturally desirable tastebuds, one food that ...

]]>Ramadan Mubarak! Muslims all over the world are embarking on another blessed month of fasting from food and drink (pre-dawn to sunset) in order to re-focus on what is spiritually important in their lives. Although they’ll be breaking the fast in different ways around the world, according to their own particular and culturally desirable tastebuds, one food that will probably make it to every Muslim’s table is the date.

The reason Muslims will do this is to follow the tradition of the way Prophet Muhammad (peace be upon him) broke his fast nearly 1400 years ago, with dates. There are many varieties of dates: Medjool, Deglet Noor, Halawy, just to name a few. My personal favorite is the Medjool date because it is soft and thick and doesn’t taste too sweet. I also love them because they can be stuffed with crunchy things like almonds, hazelnuts or any kind of nut you prefer, adding texture and flavor to an already-delicious gift of food.

If you’re having guests over for Iftar, or would just like to make a pretty presentation of your dates, you might want to try my recipe for Dates with Cream. I use a recipe for homemade crème fraiche to dollup on top, but you can use store-bought fresh creme fraiche or another type of all natural cream, if that’s what you have.

Serves 3 (if you are serving one date per person, otherwise double or triple this recipe)